Roast from Belly Meat
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr 20 mins |
| Total Time | 1 hr 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg pork belly in one piece with rind
- 2 teaspoons paprika powder, hot
- 1 teaspoon curry powder
- 1 teaspoon pepper, acc.
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 teaspoon caraway powder
- 3 large onion (s)
- 2 cloves garlic)
- 1 tablespoon mustard
- honey
- 1 ½ liter vegetable stock
Print Recipe
Pin Recipe Instructions
- Cut the rind into a diamond shape with a sharp knife. Make a spice mixture from the spices and rub (massage into) the roast. Brush the roast with mustard, except for the side with the rind. Now fry on all sides, but be careful, if the heat is too high, the spices and mustard will burn and become bitter (you can also make the roast in a roasting tube).
- Place the belly piece in a roasting dish with a lid, cut the onions into half rings and fry them in the pan with the chopped garlic, then deglaze with the vegetable stock. Now put all of this for roasting and place the roaster in the oven with the lid closed at 180 ° C for one hour.
- Pour the sauce into a saucepan, brush the roast with honey and put the rind back into the oven. In the meantime, bring the sauce to the boil, season with salt, pepper, paprika and honey and puree. Tie if necessary. When the rind is crispy, cut the roast into slices and serve with the sauce.
- You can also let the roast stand for a day with the spices and mustard.
- Leek vegetables and boiled potatoes and a cool pilsner go well with it, or sauerkraut and bread dumplings.
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